Honey Multigrain Bread Best Dishes

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Honey Multigrain Bread

"A loaf with top texture for a multi grain bread. Just enough of a taste of honey to make extraordinary toast or sandwiches."

Ingredients :

three/4 cup cornmeal
3 three/4 cups water
1 tablespoon salt
three tablespoons olive oil
1/four cup honey
3 (.25 ounce) applications immediate yeast
1 cup rye flour
1 cup entire wheat flour
eight cups unbleached flour

Instructions :

Prep : 30M	Cook : 24M	Ready in : 2H30M

In a small saucepan, combine the cornmeal and water. Bring to a boil and cook for five minutes. Pour right into a large blending bowl. Stir in salt, oil and honey; allow cool until lukewarm.
In a massive bowl, combine the cooled cornmeal combination with the yeast, rye flour, whole wheat flour and four cups unbleached flour; beat properly. Stir within the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled collectively, flip it out onto a lightly floured floor and knead till easy and elastic, about 8 minutes. Allow dough to upward thrust half-hour, or until doubled.
Deflate the dough and turn it out onto a lightly floured floor. Divide the dough into same pieces and form into loaves. Place the loaves into gently greased 9x5 inch loaf pans. Cover the loaves with a humid fabric and let upward thrust till doubled in extent, approximately 40 mins. Meanwhile, preheat oven to 350 degrees F (175 stages C).
Bake in preheated oven for forty mins, or till bottoms of the loaves sound hole while tapped. Remove from pans and allow to chill on a wire rack.

Notes :

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